"I am obsessed with Thai curry. I went on an amazing trip to Thailand many years ago to train in Thai cuisine, and I learnt so much.. You can remove the chicken and use prawns or extra vegetables instead; aubergine works well."
Thai Green Chicken Curry
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- Recipe Card
Prep time 40mins
Cook time 20mins
Serves or Makes: 6
Recipe Card
For the paste
ingredients
- 2 cloves of garlic
- 3 shallots
- 30 gram fresh ginger or galangal
- 2 lemongrass stalks, white parts only
- 4 green bird's eye chillies
- 6 kaffir lime leaves, chopped
- handful of fresh coriander
- 1 tbsp palm sugar, grated
- 1/2 teaspoon shrimp paste
- 2 tbsp coconut oil
- 1 teaspoon ground cumin
- 2 teaspoon ground coriander
For the curry
ingredients
- 800 gram skinless chicken thighs
- 3 tbsp coconut oil
- 300 gram shiitake mushrooms
- 800 milliliter tinned coconut milk, shaken well before opening
- 3 kaffir lime leaves, stems removed, thinley sliced
- 2 tbsp fish sauce
- 200 gram mangetout
- Handful of fresh thai basil
- Handful of fresh coriander leaves
- 2 limes
For the paste
Method
Step 1
Peel and chop the garlic, shallots and ginger or galangal then place them into a food processor. Trim the ends off the lemongrass, remove the tough outer leaves, then chop the white part and add it to the processor. Trim and add the chillies along with the kaffir lime leaves, coriander, palm sugar, shrimp paste, coconut oil and ground cumin and coriander. Blitz the mixture really well; you will need to stop and push the paste from the sides down into the machine and go again until it’s blended well.
For the curry
Step 1
Slice the chicken into 2cm pieces and heat one tablespoon of the coconut oil in a large frying pan on medium heat. Add the chicken and fry until golden brown and mostly cooked. Set aside.
Step 2
In the same pan, heat another spoonful of coconut oil and fry the mushrooms for 5 minutes until cooked. If they start to stick just add a little more oil and keep them moving round the pan. Add to the same plate as your chicken.
Step 3
In a large separate saucepan over a medium heat, add a tablespoon of coconut oil, then add two tablespoons of your Thai green curry paste and cook for just a minute. Pour in the coconut milk, stir well and simmer for 5 minutes. At this stage, taste the sauce. If you would like it to have more of a kick, add a touch more paste if it’s too spicy for you, add more coconut milk. Freeze your remaining paste in a sealable bag.
Step 4
Add the chicken, mushrooms and sliced kaffir lime leaves to the saucepan, then reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through. Add the fish sauce, mangetout and Thai basil in the final minute as you want the mangetout to only just cook so it’s still crunchy. The basil leaves will enhance the dish with the hint of aniseed they carry.
Step 5
Serve your curry with chopped fresh coriander, extra Thai basil, lime wedges and plain or coconut rice. Enjoy.